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Curried parsnip and pear soup

Serves 6 as a starter

Cook in a few minutes in a pressure cooker, or simmer on the hob in a saucepan or casserole.

Ingredients

1 medium onion, chopped

2 rashers lean bacon, chopped

375g parsnips, chopped

2 firm pears, chopped

1 celery stalk, chopped

2 level tsp mild curry powder

½ level tsp turmeric

1½ pints (900ml) chicken stock

salt & pepper to taste

To garnish

sprigs of watercress or chopped parsley

Method

Melt butter in a 5 litre or larger pressure cooker, add onion and bacon and sauté for 2 minutes. Add parsnips, pears and celery and sauté for 2 minutes more. Add curry powder, turmeric and sauté for one minute. Add the stock and stir well.

Close the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 6 minutes. Remove the pan from the heat and allow the pressure to release naturally - refer to instruction manual.

Alternatively - cook in a saucepan or casserole, simmer on the hob for about 20 minutes, or until the vegetables are tender.

Cool slightly then liquidise or sieve the soup. Season to taste, re-heat and serve garnished with watercress or parsley.